45 Day Healthy Meal Plan

Day 1: Beets and Sweet Potato Hash

• 1 Purple Beet
• 1 Sweet Potato
• 1/2 white onion
• 1 tablespoon of coconut oil

1. Heat up the coconut oil in a small skillet over medium heat. Add the beet, the sweet potato and onion. Cover with a lid and cook for 20 minutes, stirring occasionally to prevent sticking.
2. Add salt and pepper to taste and serve. Yum! Easy and SO good!

Day 2: Chicken Nuggets

• 1 cup of coconut flour (or almond flour)
• 2 tablespoons of butter/ghee
• 2 chicken breast
• 1 egg
• 1/4 teaspoon of salt
• 1/4 teaspoon of pepper

Day 3: Guacamole Deviled Eggs

• 6 boiled eggs
• 1 ripe avocado
• 1 ­½ tablespoons lime juice
• 1 tablespoon minced Serrano pepper
•  ¾ teaspoon kosher salt
• 1 tablespoon cilantro, chopped, plus more for garnish
• 1 tablespoon chives, chopped

1. Gently peel the hard-boiled eggs and cut in half lengthwise.
2. Scoop out the yolks and place in a small bowl. Rinse the whites in water and place hole­-side-down on a paper towel to dry.
3. Cut the avocado in half and remove the pit. Remove the flesh and add to the bowl with the egg yolks.
4. With a fork, mash the yolks and avocado together. Add the lime juice and salt, and stir in the chopped herbs and Serrano pepper.
5. Flip the egg whites over so the well faces up and generously spoon the avocado mixture into each one.
6. Garnish with fresh cilantro and chopped chives.

Day 4: Chicken Fajita Wraps

• 1 pound of chicken breast
• 1 lime
• 1 red bell pepper
• 1 green bell pepper
• 1/2 white onion
• 5 cloves of garlic
• 2 tomatoes
• 1 tablespoon of coconut oil
• 1 head of romaine lettuce

1. Cut up 1 pound of chicken breast or filets.
2.  Heat them in a skillet with coconut oil, onions and garlic.
3. When the onions and garlic are cooked through, add red and green peppers. Cook for ten minutes, stirring occasionally.
4. While the peppers are cooking, combine the tomatoes, cilantro, lime juice and garlic in a food processor, pulsing until the mixture is liquid.
5. Add the liquid mixture to the skillet and cover with a lid. Reduce heat and cook for ten minutes.
6. Spoon the mixture into large lettuce leaves and roll them up to create wraps.

Day 5: Sausage and Salsa Mushrooms

• 3 Portabella mushroom caps
• 1 pound of ground pork
• 1/2 box of frozen spinach
• 2 cloves of garlic
• 1 tablespoon of ghee
• 1 teaspoon of fresh basil
• 1 teaspoon of oregano
• 1/4 teaspoon of thyme
• 1/2 teaspoon of rosemary
• 1/2 cup of your favorite salsa

1. Preheat your oven to 375 degrees F.
2. Heat your ghee in a skillet before adding ground pork. Cook the pork for five to ten minutes or until it’s browned before pulling it off the heat and draining the fat.
3. Clean the gills out of the bottom of your mushrooms. You can find a helpful video on how to do that here. It’s okay if yours don’t look as pretty as hers do — ours didn’t either!
4. Add the spices and salt and pepper to taste to your meat mixture and stir it in so that the meat is thoroughly coated.
5. Take your frozen box of spinach and divide it in half. Store the half you don’t use. Take the half you do use and use a paper towel or dish towel to squeeze as much of the excess moisture out as possible. No one wants soggy mushrooms!
6. Using a spoon, fill each mushroom with the mixture. If you have some left over, throw it in the fridge and use it later in the week for a yummy egg scramble or breakfast omelet.
7. Once each mushroom is filled to capacity — you can really stuff those suckers as full as you’d like! — stick them in the oven. Cook for 25 minutes or until the mushrooms are soft.
   
8. After you pull the mushrooms out of the oven, let them cool before topping them with a big dollop of your favorite salsa. Yum!

Day 6: Paleo Pizza Bake

Day 7: Lime Chicken and Broccoli

• 1 pound of chicken breast
• 1 teaspoon of salt
• 1 teaspoon of pepper
• 1 tablespoon of butter/ghee
• 1 teaspoon of Old Bay Poultry and Seafood Seasoning
• 2 limes

1. Cook 1 pound of chicken breast in a skillet over medium heat with one tablespoon of ghee.
2. Add salt, pepper and poultry seasoning.
3. When done, remove from heat and squeeze the juice from two limes over the chicken

Day 8: Simple Beef Skillet

• 1 pound of ground beef
• 1 yellow onion
• 2 tomatoes
• 1 bag of spinach
• 1 tablespoon of butter/ghee

1. Heat a large skillet over medium/high heat and add the 1 tablespoon of ghee
2. Add the onion and sauté for about 3 or 4 minutes
3. Push onion to the outer edge of the pan, and push ground beef down in the center
4. After about five minutes flip or stir the beef to cook through.
5. After beef is browned, stir and throughly mix with onion.
6. Add the complete bag of spinach. It will pile up a good bit, but will wilt quickly
7. Stir in spinach a few times to wilt it all into the mix
8. Reduce heat and add the tomatoes, cook for another minute or two, just enough to warm up the tomatoes.
9. Salt the entire skillet to taste.

Day 9: Slow Cooker Chicken Zoodle Soup

• 1 package of chicken tenderloins
• 4 stalks of celery
• 2 cups of green beans
• 2 zucchini
• 4 carrots
• 16 ounces of chicken broth
• 1 can of full-fat coconut milk
• 1/2 white onion
• 1 tablespoon of garlic powder
• 1 tablespoon of paprika
• 1/2 tablespoon of salt
• 1/2 tablespoon of pepper
• 1 cup of water
• 1/4 cup of arrowroot

1. Combine all ingredients besides zucchini in a slow cooker on low heat.
2. Using a spiralizer, create “noodles” out of your zucchini. You can add those directly to the pot or steam them and serve them separately if you prefer.
3. Cook on low for four to six hours and serve. Yum!

Day 10: Muffuletta Frittata

Day 11: Cowboy Burgers

• 1 teaspoon of garlic powder
• 1 teaspoon of salt
• 1 teaspoon of pepper
• 1 teaspoon of parsley
• 3 cloves of garlic
• 1/2 of a white onion
• 1 jalapeno
• 1/2 pound of bacon
• 1 pound of ground beef

1. Cook your bacon either in the microwave or on the stovetop. Drain (save the grease to use as a yummy fat for a later dish!) and set the bacon to the side.
2. Once the bacon has cooled, crumble it using your hands or kitchen shears.
3. In a bowl, combine ground beef, chopped onion, chopped garlic, bacon, a chopped and seeded jalapeño and seasonings with your hands.
4. Using your hands, create burger patties and place them in the skillet.
5. Cover the skillet and cook for 15 minutes or until the burgers have reached an internal temperature of 160 degrees F.

Day 12: Beef and Quinoa Stir Fry

• 1 cup of quinoa
• 1 pound of ground beef
• 1 bunch of radishes
• 1/2 white onion
• 3 cloves of garlic
• 4 ounces of mushrooms
• 1/2 tablespoon of salt
• 1 teaspoon of black pepper
• 1 teaspoon of rosemary
• 1 teaspoon of oregano

1. Cook your quinoa according to directions in a stock pot. Once it’s done boiling, drain it and put it to the side.
2. In a skillet, cook your ground beef. Once it is fully browned, drain the fat off and return the beef to the skillet.
3. Add your onion, radishes, garlic, mushrooms and seasonings to the skillet.
4. Cook on medium heat for 10 to 15 minutes or until the mushrooms and radishes are soft.
5. Once the mixture has cooked thoroughly, mix the quinoa back in and enjoy lots of flavors and textures!

Day 13: Zoodles with Pesto

• 1 teaspoon of garlic powder
• 1/2 teaspoon of pepper
• 1/2 a lemon
• 1 cup of basil
• 1/2 teaspoon of salt
• 3 tablespoons of olive oil
• 3 zucchinis
• 1/3 cup of brazil nuts

1. Peel three zucchinis and chop off the ends.
2. Using a spiralizer, create noodles.
3. In a sauce pot over medium heat, boil the noodles for three to five minutes before draining.
4. In a food processor, combine brazil nuts, basil, lemon juice, salt, pepper, garlic powder and olive oil. Pulse until the mixture is a fine, pesto-like consistency.
5. Serve the pesto over the noodles.

Day 14: Pistachio-Crusted Pork Chops

• Ingredients
  3 tablespoons of honey
  1 teaspoon of cumin
  1 pork loin
  1 cup of crushed pistachios
  2 tablespoons of olive oil
  1/4 teaspoon of cayenne pepper
  1 lemon
  1/4 teaspoon of salt
  1/2 teaspoon of pepper

1. Use a food processor to finely chop the pistachios. Mix them with salt and set them aside.
2. In a small bowl, combine honey and lemon juice and also set aside.
3. In another small container, combine pepper, cayenne and cumin and a pinch of salt.
4. Slice your pork loin into inch-wide pieces.
5. Place the pork slices in a skillet or on an indoor grill over medium heat.
6. Using your fingers or a brush, coat the meat with olive oil and the seasoning mixture on both sides.
7. Flip the pork slices occasionally until they are cooked all the way through — it should take less than fifteen minutes.
8. Use a brush to coat one side of the pork loin chops with honey and then sprinkle them with pistachios. Cook that side for 1 to 2 minutes or until the outside is crispy. Repeat on the other side.
9. Serve and enjoy!

Day 15: Buffalo Chicken Slaw Wraps

• 1 head of iceberg lettuce
• 1/4 of a white onion
• 4 carrots
• 1/2 head of cabbage
• 1/2 cup of hot sauce
• 1 pound of chicken

1. Using an indoor or outdoor grill, prepare a pound of chicken breast.
2. While the meat is cooking, slice your carrots, cabbage and onion and add them to a sauce pot with coconut oil and hot sauce over low heat.
3. Once the chicken has completed cooking, shred it using a fork and knife before adding it to the sauce pot.
4. Serve the mixture on lettuce wraps or wraps of your choice.

Day 16: Warm Quinoa Salad with Veggies

• 3/4 cup quinoa
• 2 teaspoons of butter
• 2 carrots, scrubbed and diced
• 2 cloves spring garlic
• 1/2 bunch breakfast radishes, with tops
• 1 handful baby spinach
• 1/2 lemon
• 2 teaspoons olive oil (or coconut oil)
• Fleur de sel and fresh black pepper

1. Cook the quinoa according to package directions. Meanwhile, heat the butter over medium-high heat, and add the radishes. Cook until deeply golden brown and nearly charred on all sides. Season with a touch of fleur de sel, and set aside.
2. Thinly slice the spring garlic. Slice the radishes into rounds, and chop the radish tops and the baby spinach.
3. When the quinoa is cooked, drain it and add it to the pan with the carrots.
4. Add the greens, and fold them into the warm quinoa.
5. Add the lemon juice, olive or coconut oil, radishes, and garlic, and toss to combine. Season with fleur de sel and pepper, and serve immediately

Day 17: Purple People Eater Cabbage Soup

Day 18: Sweet Potato and Pepper Bake

• 1/4 teaspoon of salt
• 1/4 teaspoon of pepper
• 2 tablespoons of butter/ghee
• 3 sweet potatoes
• 1 red bell pepper
• 1 green bell pepper

1. Preheat your oven to 400 degrees F.
2. Peel and cube your sweet potatoes.
3. Lay the sweet potatoes across a greased baking sheet and put in the oven for 25-30 minutes.
4. In the meantime, cut the heads off your sweet peppers and clean out the seeds.
5. Slice the peppers into small pieces.
6. Melt your ghee in a small, microwave-safe container.
7. After the 30 minutes are up, pull the potatoes out and add the peppers to the baking sheet. Coat with ghee and put back in the oven for another 10-15 minutes or until the potatoes are soft.
8. Salt and pepper to taste.

Day 19: Easy Beef and Radish Skillet

• 1  pound ground beef
• 16 ounces radishes, quartered
• 5 ounces carrots, diced
• 3 cups spinach
• 3 tablespoons of Dijon mustard
• Salt, pepper and garlic powder to taste

1. Heat 1 to 2 tablespoons of oil in a large skillet over medium-high heat.
2. Add the radishes and carrots and season with salt, pepper, and garlic powder to taste.
3. Sauté for five to six minutes or until halfway tender.
4. Push the veggies to the sides of the pan and add the ground beef in the middle.  Cook the ground beef until cooked through.
5. Drain the excess fat and combine the meat with the veggies.
6. Add the spinach and Dijon mustard.
7. Stir to combine and cook until the spinach has wilted and the veggies are tender (cover the pan if necessary to soften the veggies).

Day 20: Beets, Green Bean and Walnut Salad

• 1 head of lettuce/1 container of salad mix
• 1 cup of walnuts
• 1 cup of roasted beets
• 1 cup of green beans
• 2 teaspoons of olive oil

1. Heat up 1 cup of water on the stove. When it reaches the boiling point, add the green beans and let them boil for five to eight minutes or until they’re soft.
2. Drain your green beans and run cold water on them.
3. In a large bowl, mix your salad, your roasted beets (see above recipe on instructions for how to make them) and walnuts.
4. Once your green beans are cool, add them and toss your salad. Add feta cheese if your diet permits. Top with olive oil and viola, you’ve got a yummy breakfast or lunchtime salad. Think the ingredient combination sounds a little strange? Try it for yourself and thank us later!

Day 21: Easy Cod Bake

• 1 cod filet
• 2 limes
• 3 carrots
• 3 tablespoons of butter/ghee
• 1 white onion
• 1 tablespoon of paprika

1. Preheat your oven to 375 degrees F. Lightly grease your casserole dish using ghee or olive oil.
2. Take a large cod filet and rinse it thoroughly. Pat it dry and set it inside the casserole dish.
3. Chop up one large onion into large chunks and place them in the casserole dish.
4. Peel and chop three carrots and place them in the casserole dish.
5. Squeeze two limes over the mixture. Then, spread two tablespoons of ghee over the mixture. Sprinkle the paprika over the top before placing in the oven.
6. Bake in the oven for 20 minutes or until the fish is cooked all the way through.

Day 22: Green Chicken

• 3 jalapeños (optional)
• 4 skin-on chicken thighs
• 10 tomatillos
• 2 cups of chicken broth
• 1 tablespoon of cumin
• 1/2 teaspoon of pepper

1. Heat up a sturdy pot over medium high heat
2. Brown the chicken thighs, skin side down first, on each side for about 4 minutes each.
3. Remove the chicken from the pot, and leaving the rendered fat in the pot
4. Sauté the jalapeños in the same pot for about 3 minutes
5. Add chicken broth and the tomatillos into the pot and let simmer for 15 minutes with the lid on the pot
6. Using a masher or a submersible blender, break down the tomatillos into more of a sauce (Note: if using a submersible blender, tilt the pot to ensure you don’t splatter hot sauce on yourself, OUCH!)
7. Put the chicken back into the pot, put on lid, and simmer on medium/low heat for 30 minutes. The mixture should be at a slow boil

Day 23: One-Skillet Paleo Mediterranean Chicken

• 1/2 yellow onion, diced
• 2 to 3 cloves garlic, minced
• 8 ounces mushrooms, sliced
• 3 Roma tomatoes, diced
• 8 ounces jarred artichoke hearts, liquid drained
• 1/2 cup sun-dried tomatoes, chopped
• 1/3 cup Kalamata olives, chopped
• 1 pound pre-cooked chicken
• Fresh spinach – a couple of handfuls
• 2-3 tablespoons of olive oil or ghee
• 1 tablespoon of balsamic vinegar
• 1 teaspoon of dried parsley
• 1 teaspoon of dried oregano
• 2 tablespoons of fresh basil, chopped for garnish
• Salt and pepper to taste

1. In a large skillet over medium heat, add 1 tablespoon of olive oil and sauté the chopped onions for three to four minutes
2. Add the minced garlic in with the onions, and sauté together one more minute
3. Add the sliced mushrooms to the sautéed onions and garlic and cook five to seven minutes until the mushrooms are golden. Add salt and pepper to taste while cooking
4. Add 1 tablespoon of olive oil and 1 tablespoon of balsamic vinegar to the pan then toss in the Roma tomatoes, sun-dried tomatoes, artichoke hearts, and olives. Sprinkle in the parsley, oregano, and stir a few minutes
5. Next add the chopped chicken and spinach to the pan – stir and cook one to two minutes, or until chicken is heated through. Add more salt and pepper if needed.
6. Serve hot garnished with the fresh basil

Day 24: Pot Roast with Spaghetti Squash

• 3 pounds of pot roast
• 2 cups of beef broth
• 1 teaspoon of garlic powder

1. Season the pot roast with salt, pepper and garlic powder. (I don’t measure this… simply get good coverage of the meat).
2. Place roast into a crock pot and add two cups of beef broth.
3. Cook for 10 hours. (Ideal for starting the morning so it will be ready at dinner time).
4. After 10 hours, the meat should shred easily and provide meat for dinner recipes or grab ‘n go lunches.
5. Salt to taste.

Day 25: Sloppy Joes

1. Place the coconut oil in a large skillet.
2. Dice up the red pepper and onion and sauté in the coconut oil over medium heat. Cook for about 5 minutes, until they start to soften and onions start to become translucent
3. Sprinkle with salt and garlic powder and stir in.
4. Add the beef and break it up with a spatula. Cook until browned.
5. Add ketchup, coconut aminos, and tomato paste and stir to combine.
6. Let cook on low for at least 10 minutes. The longer it cooks the more the flavors will develop. I like to simmer it for 30-40 minutes.
7. Serve over zucchini noodles, a sweet potato, or just eat it out of a bowl!

Day 26: Prosciutto-Wrapped Scallops with Seared Asparagus

Day 27:  Paleo Shepherd’s Pie

• 1/4 cup of butter/ghee
• 1/2 tablespoon of parsley
• 1 teaspoon of pepper
• 1 teaspoon of salt
• 1 tablespoon of rosemary
• 1 pound of ground turkey
• 1/2 cup of chicken broth
• 3 carrots
• 3 stalks of celery
• 3 white potatoes

1. Preheat your oven to 350 degrees F.
2. Peel and slice your potatoes — feel free to substitute sweet potatoes if you have an aversion to white potatoes.
3. Bring a pot of water to a boil and add the potatoes.
4. In a separate skillet, add the ground turkey and cook till brown. Drain off any excess grease and then add your chopped onion, rosemary, chopped carrots, celery and chicken broth and reduce heat, stirring frequently.
5. When your potatoes are cooked all the way through, add butter, salt and pepper and use a hand mixture to create mashed potatoes.
6. In a casserole dish, spread half of the mashed potatoes across the bottom. Expert tip: A fork is the easiest way to do this.
7. Create a second layer with the turkey and vegetable mix and then top that layer with the rest of the mashed potatoes. Garnish with parsley before cooking in the oven for 15 minutes.

Day 28: Spicy Red Cod Puttanesca

• 1/4 teaspoon of crushed red pepper flakes
• 1 tablespoon of mint
• 1/4 cup of basil
• 1/2 cup of olives
• 1 can of diced tomatoes
• 1/4 teaspoon of pepper
• 1/4 teaspoon of salt
• 1 tablespoon of butter/ghee
• 2 cod filets

1. Preheat your oven to 350 degrees F.
2. In a skillet over medium heat, heat up your butter before adding garlic, tomatoes, black olives, basil, capers, mint and red pepper flakes.
3. Cook the sauce for three to five minutes.
4. Add your cod to a slightly greased oven-safe dish. Season with salt and pepper before adding the sauce on top.
5. Cover the oven-safe container with aluminum foil and bake in the oven for 15 to 20 minutes or until the fish is cooked all the way through.

Day 29: Fiesta Stuffed Chicken

• 1 lime
• 2 cloves of garlic
• 1/2 cup of salsa
• 1 tablespoon of coconut oil
• 1 teaspoon of oregano
• 1/4 teaspoon of salt
• 1/4 teaspoon of pepper
• 3/4 tablespoon of cumin
• 1/2 of a yellow onion
• 2 Roma tomatoes
• 2 green bell peppers
• 2 chicken breast

1. Preheat oven to 350 degrees F.
2. Take the heads off of your peppers and clean them out before slicing them up into small pieces.
3. Slice your tomatoes into small pieces along with your onion and garlic.
4. Combine all your chopped vegetables into a skillet with your coconut oil and cook for five minutes.
5. Slice a vertical pocket into your chicken breast.
6. Place the chicken breast into an oven-safe dish.
7. Using a spoon, fill the pocket of the chicken breast with the pepper and tomato mix.
8. Put the remaining mixture in the bottom of the oven-safe dish.
9. Coat the chicken breast with salt, pepper, oregano and cumin.
10. Bake in the oven for 30-45 minutes or until the chicken is cooked all the way through.
11. Garnish with lime juice and serve with salsa.

Day 30: Bacon, Egg and Cheese Avocado

• 1 avocado
• 2 pieces of bacon
• 1 egg
• 1 tablespoon of cheddar cheese
• Salt and pepper to taste

1. In a small skillet, place two pieces of bacon over medium heat.
2. Flip the bacon every three minutes or so. Remove from heat and place on a paper towel.
3. Using the same skillet, crack an egg. Reduce heat and cover the skillet for five minutes.
4. Cut your avocado in half and remove the center.
5. Cook the egg according to your yolk preferences before placing the egg in the center of one of your avocado halves.
6. Place the bacon in the other half and grate cheese, salt and pepper over the top.

Day 31: Carne Asada

• 2-3 pounds of skirt or flank steak
• 1/3 cup white vinegar
• 1/3 cup olive oil or oil of choice
• 2 limes, juiced
• 4 cloves of garlic, minced
• 1 teaspoon of salt
• 1 teaspoon of pepper
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• 1 teaspoon of cumin
• 1 teaspoon of oregano
• 1 teaspoon of smoked paprika

1. Combine the white vinegar, olive oil, lime juice, garlic and spices together in a bowl. Mix well.
2. Pour the marinade over the steak and turn to coat. Marinate in the fridge for at least 1 hour up to 24 hours.
3. After it’s finished marinating, place the steak a baking sheet, turn the oven to broil and set the rack to the top position. Broil the steak for 6 minutes, flip, broil 5 more minutes for medium.
4. Cook longer for more well done steak, but keep in mind that flank steak will get tough the more you cook it.
5. Let rest 10 minutes. Cut the steak into slices and serve with Tomatillo Avocado Salsa, fresh cilantro and lime wedges. Enjoy!

Day 32: Blackened Cod with Spicy Kale

• 1 ½ teaspoons of paprika
• 1 ½ teaspoons of granulated garlic
• ¼ teaspoon of cayenne
• ½ teaspoon of dried oregano
• ½ teaspoon of flaked sea salt
• 1 teaspoon of cracked black pepper
• 2 cod filets
• 1 teaspoon bacon grease

• 1 teaspoon paprika
• ¼ teaspoons cayenne
• 1 teaspoon arbol chile powder
• 1 teaspoon granulated garlic
• ½ bunch kale (about 7 leaves)
• 1 16-ounce can whole, peeled tomatoes
• 1 green onion
• 1 teaspoon bacon grease (optional)

1. First, make your spice mixes. Combine the blackened cod spices in a wide dish or plate, to make it easier to coat the fish later. Combine the kale spices, and set them aside.
2. Thinly slice the green onion, reserving the green tops separately.
3. Sauté the white and pale green portions in the bacon fat — or simply in a bit of juice from the canned tomatoes if you don’t want to add any extra fat to the dish.
4. When they are nice and soft and a bit caramelized, add the tomatoes and break them up with a wooden spoon. Cook until the liquid has nearly all reduced.
5. Meanwhile, remove all of the large ribs from the kale, and slice it rather finely into a chiffonade.
6. Add the kale spice mix to the tomatoes, and cook together for 30 seconds, until it becomes fragrant.
7. Add the kale chiffonade to the pan of tomatoes, and add just enough water to keep the kale and tomatoes from burning. Set over a low heat and continue to cook, stirring occasionally, until the kale is cooked through but still bright green.
8. Next, prepare the cod. Coat it on both sides with the spice mixture, and heat the bacon grease in a nonstick pan over medium heat. Add the cod and cook for about two to three minutes on each side, until browned and cooked through.
9. Serve the cod on top of the kale and tomato mixture, and sprinkle with green onion tops.

Day 33: Kale and Quinoa Superfood Soup

• 1 bunch of kale
• 1 tablespoon olive oil
• 4 cloves of garlic
• 1 shallot
• 40 grams of quinoa
• 1 egg
• Salt and pepper

1. Place the quinoa in a sauce pot and rinse thoroughly to remove all of the saponins, which can leave a bitter, soapy taste. Next, cover the quinoa with water.
2. Season the quinoa with about a teaspoon of salt 
3. Cook the quinoa over medium heat while you prepare the kale. Depending on the variety of quinoa you’ve purchased, it will take between 20 and 30 minutes to cook. Check the package for a more exact cooking time.
4. The next step is going to be to de-stem the kale. You don’t need to remove all the stems – just the big, central ones that run through each leaf. The easiest way to do this is to pull the kale leaf off the stem into bite-sized pieces.
5. Wash your kale thoroughly. No need to spin the kale dry for this recipe! Just set it aside in the sink while you prepare the aromatics.
6. Start by slicing the shallot. Slice it in half lengthwise through the root and tip. Then peel it and thinly slice each half into half-moon slices.
7. Heat the olive oil in a pan over medium heat and add the shallot. Season with a bit of salt, and let it sauté while you mince the garlic.
8. Peel the garlic by smashing each of the cloves with the side of your knife and removing the papery skin. Mince the garlic very finely. By this point, the shallot should be nicely sautéed and a bit brown. Add the garlic to the pan and stir. Cook only until the garlic becomes fragrant, about a minute or two.
9. Add the kale in handfuls, allowing any water still clinging to the leaves to come into the pan as well. This will help keep the garlic from burning while the kale steams. You’ll end up with a big pile of kale in your pan, but don’t worry – it’ll cook down! Cover the pan with a lid. Let it steam over medium or medium-low heat.
10. After just 5-10 minutes of steaming, the kale will have reduced quite a bit in volume.At this point, you can remove the cover and stir the kale a bit to make sure that it’s all wilted evenly.
11. Your kale may have rendered some liquid. Continue cooking it, uncovered, until this liquid has evaporated. Then turn off the heat and set the kale aside to cool a bit. Allow the kale to cool enough that you can handle it without burning yourself. Then mound the kale on your cutting board and finely slice it.
12. At this point, your quinoa will have finished cooking. Add handfuls of chopped kale to the quinoa until you have about equal parts kale and quinoa. Stir everything together. Add a touch more water as needed to get a bit more broth, but this soup is really intended to be more chunky than brothy. You can taste the base at this point and season with salt as needed.
13. Keep the soup over low heat while you poach the egg for the top, just to heat the kale through. When the egg is cooked, carefully remove it with a spoon or slotted spoon and place it on a paper towel or dishtowel to dry it slightly before setting it on top of the soup.

Day 34: Jerk Pineapple and Shrimp Kabobs

• 1 pound of shrimp
• 1/3 cup of jerk seasoning
  • 1/4 teaspoon of black pepper
  • 1/4 teaspoon of salt
  • 1/4 teaspoon of brown sugar
  • 1/4 teaspoon of paprika (or cayenne pepper if you’d like a bit more spice)
  • 1/4 teaspoon of parsley
  • 1/4 teaspoon of allspice
  • 1/4 teaspoon of cinnamon
  • 1/4 teaspoon of garlic powder
  • Juice from 1 lemon
• 1 cup of pineapple

1. Peel and devein your shrimp and set them aside.
2. In a small bowl, combine your seasonings. If you have a pre-made jerk or Caribbean seasoning that you prefer, use that instead!
3. Chop your pineapple into kabob-size chunks.
4. Load your shrimp and your pineapple onto skewers and lay them side by side.
5. Use a brush to coat the kabobs with the seasoning before throwing on the grill.
6. Cook for 10-15 minutes (depending on the temperature of your grill) and serve.

Day 35: Sliced Turkey Breast and Potato Gratin

• 5 small potatoes (or about 2 cups, sliced)
• 4 tablespoons of roast chicken drippings (or, in a pinch, 2 tablespoons duck/goose fat and 2 tablespoons chicken stock)
• Salt and pepper
• Granulated garlic
• 2 turkey breast fillets
• 2 tablespoons of mustard
• 2 tablespoons  ofbalsamic vinegar

1. Preheat the oven to 400 degrees, then start by preparing the dishes for the potatoes. I used small, individual baking dishes with lids, but you can make the gratin in a larger 8-inch square baking dish. Trace the outline of whatever dish you are doing on a sheet of parchment paper, and cut out a piece that will fit in the bottom.
2. Wet your fingers with a dab of water so that the paper sticks to the bottom of the dish. Set aside.
3. Prepare the potatoes. Slice them thinly (you can peel them or not — up to you. I don’t because it makes my life easier.) Work quickly, so that the potatoes do not oxidize. If you’re not too confident in your knife skills, set the potato slices in a bowl of water as you prepare them to keep them from turning brown.
4. When all of the potatoes are sliced, layer them in the dishes, interspersing the layers with salt, pepper, and granulated garlic to taste. Be sure to fill the dishes overfull — the potatoes will shrink as they cook.
5. Melt the schmaltz in the microwave until just barely liquid, and pour it over the potatoes, dividing it amongst the dishes equally if you are using more than one. Cover the dishes with either their individual lids or aluminum foil, and bake for 40 minutes.
6. Meanwhile, in an 8×8 Pyrex, combine the mustard and the vinegar.
7. Add the turkey and cover with the marinade. Allow to marinade for 40 minutes, while the potatoes cook.
8. After 40 minutes of baking, remove the lids or the foil from the potatoes, and add the turkey. Bake for an additional 20 minutes, until the turkey is cooked through and the potatoes are crisp on top.
9. Remove the potatoes from the oven, and allow them to cool for about 10 minutes before serving. Keep the turkey warm and allow the juices to settle and redistribute.
10. You can serve the potatoes straight out of the dishes (if this is your plan, you don’t necessarily need to use the parchment paper at the bottom). However, I prefer to turn them out, as this way, the juices can mix with the turkey. To do this, loosen the edges of the gratin with a knife, place a plate over the gratin, and flip it over quickly but carefully. Leave the dish for about 30 seconds, then gently lift it straight up.
11. You can serve the turkey whole, but the vision of juicy, sliced turkey is enough to make anyone’s mouth water.

Day 36: Poblano Turkey Burgers

Day 37: Turmeric Veggie Breakfast Scramble

Day 38: Fig Chicken

• 1/2 cup of parsley
• 1 butternut squash
• 1 lemon
• 2 tomatoes
• 1 container of chicken broth
• 1 teaspoon of saffron threads
• 2 sticks of cinnamon
• 1 teaspoon of cumin
• 3 cloves of garlic
• 1 white onion
• 1/2 cup of figs
• 4 tablespoons of butter/ghee
• 1/4 teaspoon of salt
• 1/4 teaspoon of pepper
• 1 whole chicken

1. Cut your chicken into seven to eight pieces, throwing out the parts you don’t need or saving them for another recipe.
2. Season your chicken with salt and pepper and set to the side.
3. In a small container, soak your figs in hot water.
4. Heat up butter in a large stock pot over medium heat and begin browning the chicken.
5. Remove the chicken from the stock pot and add in onions, garlic, saffron, cinnamon and cumin. Sautee until the onions are translucent and then add chicken broth and tomatoes.
6. Add cilantro, lemon juice, parsley and the browned chicken to the pot. Increase heat and bring the mixture to a boil.
7. While the chicken is cooking, peel and slice your butternut squash and then add it to the pot.
8. Let the mixture cook for another 20-30 minutes before removing from heat and serving. Garnish with the figs and parsley.

Day 39: Paleo Pizza

• 2 zucchini
• 2 eggs
• 1/4 cup of parmesan cheese
• 1 tablespoon of oregano
• 1 tablespoon of basil
• 1/2 tablespoon of garlic powder
• 1/2 teaspoon of salt

1. Heat your oven to 450 degrees F.
2. Peel and slice your zucchini into two-inch pieces.
3. If you have a food processor, this next step will be as simple as putting the zucchini into the processor and pulsing it a few times until it is a rice-like consistency. If you’re like me and don’t have a food processor, you’ll have to grate the zucchini…still like a peasant.
4.  Once you’ve completed the grating process, lay out a dish towel. Place the zucchini on top of it. Use another dish towel to press ALL the moisture out of the mixture. Expert tip: There will be a LOT — it may take two dish rags, but this is an important step that will keep your crust from being soggy.
5. Combine your pressed zucchini shreds in a bowl with the rest of the ingredients and mix well.
6. Grease a baking sheet and spread your zucchini crust out. Bake for 35 minutes or until the edges are brown. Carefully remove the zucchini crust from the baking sheet before topping with your favorite pizza toppings.

Day 40: Pot Roast with Potatoes, Carrots and Radishes

• 1 roast
• 1 bunch of radishes
• 3 carrots
• 4 red potatoes
• 1/2 white onion
• 1/2 container of chicken broth
• 1 cup of water
• 1 teaspoon of salt
• 1 teaspoon of pepper
• 1 teaspoon of oregano
• 1 teaspoon of garlic powder

1. Slice up your vegetables.
2. Combine all ingredients in a slow cooker and cook on low heat for six to eight hours.
3. Enjoy!

Day 41: Orange Chicken

• 1 large egg, beaten
• 4 tablespoons of arrowroot
• 3 tablespoons of fermented Tamari sauce (coconut aminos for Paleo)
• 1 tablespoon of sherry
• 1 1/2 pounds boneless, skinless pastured chicken breasts, cut into bite-size pieces

• 1 tablespoon arrowroot
• 3/4 cup fresh orange juice
• 1/4 cup water
• 2 tablespoons raw honey
• 2 tablespoons fermented tamari (or coconut aminos for Paleo)
• 1 tablespoon coconut vinegar
• Zest of 2 oranges

• 4 tablespoons coconut oil or pastured tallow
• 1 large head broccoli, cut into bite-size pieces
• 4 cloves garlic, minced
• 2 tablespoons ginger, minced
• 1/4 cup sesame seeds, optional

1. Whisk egg, arrowroot, tamari and sherry in a medium bowl. Add chicken and stir until the chicken is coated in the marinade. Set the mixture aside for 30 minutes at room temperature to marinate.
2. Whisk together all sauce ingredients in a measuring cup. Set aside.
3. Heat a 12-inch skillet over medium heat for 2 minutes. Melt 2 tablespoons oil or tallow in the hot skillet and swirl the pan to coat. Add half of the chicken and fry, without stirring until bottom of chicken turns golden brown, about 3 minutes. Using a spatula, turn chicken and fry until second side is golden brown, about 2-3 minutes. Transfer chicken to a plate. Repeat with remaining chicken.
4. Add remaining 2 tablespoons oil or tallow to pan and swirl to coat. Place the broccoli in the pan and cook, stirring frequently until hot, about 1 minute. Add 2 tablespoons water to the pan and quickly cover the pan with a lid. Let the broccoli simmer in the water for 2 minutes, then remove the lid and let the remaining water evaporate, about 1 minute. Make a well in the center of the pan and add the garlic and ginger. Let the mixture cook in the center of the pan until fragrant, about 1 minute. Add the chicken and sauce to the pan and stir frequently, making sure all of the chicken and broccoli is coated with the sauce. As the sauce heats it will thicken, about 1 minute. Sprinkle with sesame seeds, if using. Serve immediately.

Day 42: Paleo Breakfast Burritos

• 6 eggs
• 1 cup of spinach
• 6 pieces of your favorite deli meat (we use turkey)
• 1 zucchini
• 1 squash
• 1 cup of your favorite salsa
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

1. Spray a skillet with a nonstick spray and then crack six eggs in the skillet. Add salt and pepper to taste.
2. Slice up a zucchini and a squash and add them to your egg mixture, stirring often to create scrambled eggs. Stir until the eggs are cooked though and the vegetables are soft.
3. Lay out your slices of turkey on a plate and cover them with spinach.
4. When the egg mixture is fully cooked, mix in your salsa for a delicious treat. Spoon the mixture into the turkey and wrap it up like a burrito, and viola! You’re done!

Day 43: Skinny Buffalo Chicken Stuffed Sweet Potatoes

• 7 medium sweet potatoes, skin on
• 2 pounds of skinless, boneless chicken breast
• 7 tablespoons of  Skinny Blue Cheese dressing or Ranch dressing
• Cilantro or parsley, optional

• 2/3 cup Frank’s Red Hot Original Sauce
• 4 tbsp unsalted butter
• 1 1/2 tbsp white vinegar
• 1/2 tsp Worcestershire sauce
• 1/2 tsp garlic powder
• 1 tsp cornstarch + 1 tbsp water

Day 44: Ground Turkey Plantain Nachos

• 1 pound of organic 93% lean ground turkey
• 2 tablespoons of your favorite taco seasoning
• 1 6-ounce bag of plantain chips
• 2 cups shredded lettuce
• Desired toppings: onions, peppers, tomatoes, salsa, guacamole, etc.

1. In a large skillet over medium heat, brown ground turkey until no longer pink.  This will take approximately 10 to 15 minutes, depending on whether you have an electric or gas stove.
2. While the turkey is browning away, prepare your toppings.  I shredded my lettuce, chopped onions and peppers, and sliced tomatoes.
3. Once the ground turkey is cooked through, add the taco seasoning and stir until well-combined.
4. Compile your nachos in the following order: plantain chips, shredded lettuce, onions, ground turkey, peppers, tomatoes, salsa, and guacamole (along with anything else that you love on top of nachos).

Day 45: Steak and Eggs With Siracha Sauce

• 1 pound of flank or skirt steak
• 1 tablespoon of your favorite steak rub or marinade
• 3 eggs
• 1/4 teaspoon of salt
• 1/4 teaspoon of pepper
• 1 tablespoon of siracha sauce

1. In a sauce pot, bring water to a boil. Add the eggs to the boiling water and allow them to cook for six to eight minutes.
2. Prepare your steak according to your preferences — I like to rub my down with my favorite steak seasoning and then throw it on my indoor grill for a quick sear.
3. Once your steak has cooked, shred it and set it aside.
4. Remove your eggs from heat and let them cool before peeling them.
5. Slice your eggs, add them to the steak, add salt and pepper to taste and top the mixture off with siracha for a protein-packed meal.